Preheat your oven to 375°F. Line two 24-cup miniature muffin tins with paper liners.
Combine the crust ingredients until well combined. Take a heaping tablespoon of the mixture and gently press into the bottom of each muffin liner.
Beat the cream cheese, sugar, eggs, and mint extract in a mixing bowl until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. Top with a teaspoonful of crushed candy cane.
Bake in the preheated oven for 15 minutes until the cheesecake is set. Cool.